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1
Bring water to boil in a medium saucepan over medium high heat. Add the broccoli florets and cook until slightly tender, but still crisp. Drain and put in ice bath to retain green color. Drain
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2
Add broccoli, parsley, garlic, nuts, cheese, salt and pepper to food processor. Process to create a not-quite-smooth mixture! While running processor, drizzle in olive oil until pistou reaches desired consistency.
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3
Heat olive oil and butter in large pot over medium heat. Add onion, leek, carrot, celery, garlic, oregano, thyme, and about a teaspoon of salt and pepper. Cook, stirring occasionally, until vegetables are caramelized (about 10 mintues...make sure they're good and caramelized, sticking to the bottom of the pot with a light brown color.)
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4
Add potatoes and broccoli stems, with a dash more salt, and cook, stirring, until softened for a minute or two.
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5
Add water and broth, turn up heat and bring to a boil- scrape browned caramelization from veggies off bottom of pot (for flavor!)
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6
Once boiling, add zucchini, green beans, kale, pasta, and white beans, and simmer, uncovered, until pasta is al dente and vegetables are tender.
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7
Stir half of pistou mixture into soup at the very end of cooking. Reserve other half of pistou for diners to add to their bowls to taste.
